cool cucumber soup

6 Easter Inspired Veggie Food Ideas

Being a vegan around the holidays can be tough. But it doesn’t have to be that way. There are plenty of delicious vegan-friendly options that everyone can enjoy.

Easter is one holiday that challenges a lot of vegans. To help you, we have some tasty alternatives to the meat-laden meals that are so often associated with this special day.

1. Cauliflower sheep

These are cute little decorative items that are fun and easy to make. Let the kids help you; they will love putting together the sheep.


– 1 head cauliflower
– 48 baby carrots
– 12 black olives
– 24 whole cloves
– Parsley


Cut ‘sheep’ body from cauliflower head. One cauliflower will make about 15 sheep. Add cloves (eyes) to the olives (head). Cut little flaps to the sides of the eyes for the sheep’s ears. Using toothpicks to attach veggies in the appropriate places, attach 1 olive (head) and 4 carrots (legs) to each “body. Place parsley (grass) in finger bowls. Beautiful vegan vegetable sheep is done!

2. Avocado hollandaise

Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy avocado puree, olive oil, and lemon juice.


– 1/2 very ripe medium avocado, peeled and chopped
– 2 tbsp. fresh lemon juice
– 2 tbsp. extra-virgin olive oil
– Salt and pepper


In a blender, place the avocado and lemon juice with 1/4 cup of hot water. Puree the mixture until smooth and light in texture, about 2 minutes. Drizzle in the olive oil and puree again until well combined. Season with salt and pepper. Serve and enjoy.

3. Chilled cucumber soup

The cucumbers in this easy to make Easter soup have a nice mild flavor and the jalapeno, basil, and lime add a great zestiness.


– 0, 5 cup soy milk
– 4 scallions, roughly chopped
– 2 jalapeños, seeded
– 1/2 cup fresh basil
– 1 tbsp. fresh lime juice
– 4 cucumbers, peeled, seeded, and chopped


In a blender, mix everything until smooth. Serve cold with diced tofu.

4. Grilled eggplant roll-ups

Make the best Easter grilled eggplant roll-ups with this easy and quick recipe.


– 2 tbsp. hummus
– 1 slice grilled eggplant
– ¼ cup (1 ounce) tofu
– ¼ cup chopped green onions (about 1 ounce)
– 1 fresh tomato slice


Spread hummus on grilled eggplant. Top with tofu, scallions, and tomato. Roll tightly.

5. Pureed peas with mint

Take your peas to the next level by adding an abundance of mint flavor, in this easy to make recipe.


– 3 10-ounce packages frozen peas, thawed
– 1/3 cup fresh mint leaves
– 3 cups soy milk
– 3 tbsp. vegan butter, cut into bits
– 1 cup whole grain flour


In a large bowl combine the peas and the mint leaves with 1/4 cup water and boil, covered, for 5 min. Drain the mixture well and in a food processor purée it with soy milk, the butter, and salt and pepper to taste. Add flour and mix until well combined. Preheat your oven to 400 degrees. Line crust with parchment and fill with the mixture. Bake for 30 minutes and serve cold. Bon appetit!

6. Stuffed easter mushrooms

Chickpeas are used extensively in Mediterranean cuisine. When mashed and combined with olive oil, garlic, and lemon juice, the result is healthy and tasty Easter recipe.


– 15 ounces (1 can) chickpeas, (rinsed and drained)
– ¾ pound medium fresh mushrooms (remove stems and discard)
– 1 clove garlic
– 1 tbsp. lemon juice
– 1 tbsp. olive oil


Combine everything but mushrooms in food processor and process until smooth. Transfer to the pastry bag with fluted tip. Pipe your green mixture into mushroom caps.